Flavour secret of a dish – the way you marinade it

Have you ever thought what gives a dish its distinct taste?

No!

Dear it is the way you marinade it.

 The meat, chicken or even fish that you are relishing may have been well-marinated!  Used as liquid, spice rub or a paste, a marinade can add immense flavour to meet and poultry, seafood and vegetables and even tenderize tougher cuts of the meat.

How it works:

Variety of liquid marinades can be used with vinegar, lemon juice and or yogurt, which can be combined with spice powders, flavored oils and herbs.  The acids present in the marinade try and soften the surface texture of the meat, allowing it to cook quickly, while the oils add moisture to the meat and prevent it from burning while being cooked.  Aromatics such as dried herbs, minced red chilies, garlic and shallots are used too.  The process of marinating can last for a few hours or even a day.

The ways it can be done:

Marinating can be done in two key ways: One, via a syringe, where the thin liquid marinade has to be injected into the meat, and two, through soaking where the meat, poultry or seafood is immersed in the liquid and put into a dish or a sealable plastic bag, which seals the outside air.

Seasonings and rubs:

Seasoning is used to enhance the already present flavour and they must always be used cautiously.  Rubs, on the other hand are coarser and can be used more liberally.  When using a rub, surface of the meat should be brushed first with oil and then it should be rubbed before grilling.

Time duration of the marinate

-Meat: Three hours to overnight (in the fridge)

-Chicken breasts: Roughly two to 3 hours.

-Seafood like prawns, Pomfret and rawas: One hour for Pomfret two for rawas.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsltWzHMPQnWfuqQDkfnRh0eYy1UHDPeg5u3juR7e7fXb5lpk_hh1WWIf0KJ_HCkXh8BeP-97wRrBGeu6_s5Gim4fkIpJwV_HlWqSbS_6xRG4wZsgTnx52n9suchDcwlcckueVWKO-C0/s1600/IMG_0181.JPG